Pi(e) day: 3 days to go!

Dining Out for Life is this Thursday, March 12, 2009. More than 200 restaurants will donate 25% of their food proceeds to A Loving Spoonful and Friends For Life. I’ll be at the Cascade Room. Where will you dine?

Lard gets a bad rap. Yes, it’s rendered from pigs. (But, as we all know, pigs = delicious.) Yes, it’s saturated fat. But consider that vegetable shortening, which is perceived as being better for you, actually contains as much saturated fat and more trans fat than lard.

So there.

I don’t usually use lard because it has a very distinct flavour that doesn’t agree with some fillings. Having said that, a lard-based crust for a peach pie is nothing short of magical.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Food science, HomemadeTags, , , Leave a comment

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